RCI-MT.004.0520.001
KFC Original Recipe
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fryer chickens cut up into 8 pieces and marinated2 unit
- Crisco shortening6 cups
- 1 unit
- 2 cups
- 2 cups
- 2 teaspoons
- 3 tablespoons
- 1 teaspoon
- ⅛ teaspoon
- 1 dash
Method
1
Heat Crisco shortening in a heavy-bottomed deep fryer or large Dutch oven to 325°F, using a thermometer to ensure accurate temperature.
2
Combine flour, salt, ground pepper, MSG, garlic powder, and paprika in a shallow bowl, mixing thoroughly to distribute seasonings evenly throughout the flour mixture.
3
Whisk together the beaten egg and milk in another shallow bowl until well combined, creating a smooth wet coating.
4
Remove marinated chicken pieces from refrigeration and pat dry with paper towels to remove excess moisture, which ensures better browning.
5
Dip each chicken piece into the egg-milk mixture, coating all sides, then immediately dredge in the seasoned flour, pressing gently so the coating adheres.
10 minutes
6
Carefully place floured chicken pieces into the preheated shortening, working in batches to avoid overcrowding the fryer.
15 minutes
7
Fry chicken for approximately 12-15 minutes per batch, turning pieces halfway through to ensure even golden-brown coloring on all sides.
8
Transfer fried chicken to a wire rack or paper towels to drain excess oil while maintaining crispness; rest for 2-3 minutes before serving.